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Tuscan Tortellini Pasta Salad Recipe

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4.3 from 1 review

A vibrant Tuscan Tortellini Pasta Salad featuring tender cheese-filled tortellini combined with fresh baby spinach, sweet cherry tomatoes, savory salami, Italian olives, sun-dried tomatoes, fresh basil, a blend of Tuscan cheeses, and creamy mozzarella pearls all tossed in a sweet and tangy balsamic vinaigrette. Perfect for a light lunch or a crowd-pleasing side dish.

  • Author: Zara
  • Prep Time: 14 mins
  • Cook Time: 10 mins
  • Total Time: 24 mins
  • Yield: About 12 cups or 16 servings (¾ cup each)
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Tuscan/Italian

Ingredients

For the Dressing:

  • 1/2 cup olive oil
  • 1/3 cup balsamic glaze
  • 2 small cloves garlic, grated
  • 1½ teaspoons Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes, more or less to taste

For the Pasta Salad:

  • 20 ounces cheese-filled tortellini
  • 2 (generous) handfuls baby spinach
  • 2 cups cherry tomato halves (mixed tomatoes preferred)
  • 6 to 8 ounces Tuscan hard salami, sliced into thin strips
  • 8 ounces mozzarella pearls
  • 5 ounces blend of pitted Italian olives, halved
  • 1/3 cup thinly sliced sun-dried tomatoes packed in oil (heaping)
  • 3/4 cup Tuscan cheese blend (shaved Parmesan, Romano, and Asiago)
  • 1 cup small to medium fresh basil leaves, loosely packed

Instructions

  1. Make the Vinaigrette: In a glass jar or container with a tight-fitting lid, measure and add olive oil, balsamic glaze, grated garlic, Italian seasoning, kosher salt, freshly ground black pepper, and red pepper flakes to taste. Secure the lid tightly and shake vigorously until all ingredients are well combined into a smooth dressing.
  2. Cook the Tortellini: Bring a large pot of salted water to a boil. Once boiling, add the cheese-filled tortellini and cook according to package directions, usually about 7 to 10 minutes or until tender. Drain the cooked tortellini and rinse under cold running water to stop the cooking process and cool it down. Let it drain thoroughly.
  3. Prepare Salad Ingredients: While the tortellini cooks, halve the cherry tomatoes, slice the salami into thin strips, halve the pitted Italian olives, and slice the sun-dried tomatoes. Gather the baby spinach, mozzarella pearls, Tuscan cheese blend, and fresh basil leaves. Ensure everything is ready for assembly.
  4. Assemble the Salad: In a large mixing bowl, combine the cooled tortellini, baby spinach, cherry tomato halves, Italian olives, salami strips, mozzarella pearls, sun-dried tomatoes, Tuscan cheese blend, and fresh basil leaves. Gently toss together to distribute the ingredients evenly.
  5. Dress and Toss: Shake the vinaigrette well and pour about half of it over the pasta salad. Gently toss to coat all ingredients with the dressing thoroughly but without crushing the delicate components.
  6. Serve: Transfer the dressed pasta salad to a serving bowl or platter. Drizzle extra balsamic dressing on top or serve additional dressing on the side for those who prefer more. Garnish with extra fresh basil leaves and a sprinkle of freshly ground black pepper for added flavor and presentation.

Notes

  • Nutrition Disclaimer: All nutritional information is intended for general informational purposes only and is not provided by a certified nutritionist.
  • For best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
  • This salad is great for potlucks or meal prep and can be stored covered in the fridge for up to 2 days.
  • Adjust the red pepper flakes to your preferred spice level or omit for a milder salad.
  • If you prefer a vegetarian version, omit the salami or substitute with a plant-based alternative.

Find it online: https://zaracooking.com/tuscan-tortellini-pasta-salad-recipe/